Chili Cornbread Casserole
This chili and cornbread casserole comes together in about 40 minutes with simple ingredients you probably already have in your kitchen. It’s the ultimate cozy comfort food that’s the perfect way to use up leftover chili!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Ingredients
Units
Scale
- 4 cups homemade chili
- 2 (8.5 ounce) packages Jiffy cornbread mix
- 2 eggs
- 4 ounces shredded cheddar cheese (about 1 cup)
- 8 ounces sour cream (1 cup)
- 2/3 cup whole milk
- 4 tablespoons melted butter
- sour cream, sliced green onion, and shredded cheese for serving
Instructions
- Preheat oven to 400 degrees.
- Heat leftover chili in the microwave or on the stovetop in a small saucepan over medium heat until warmed through. Transfer to a 9×13 white baking dish.
- In a large bowl, mix together Jiffy cornbread mix, eggs, cheddar cheese, sour cream, milk, and melted butter, just until combined.
- Scoop cornbread mixture over the chili. Bake for 25-30 minutes or until the cornbread is golden brown and begins to pull away from the edges of the pan.
- Let rest for 5 minutes before serving. Garnish with sour cream, shredded cheese, and green onion, and enjoy!
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Notes
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- Don’t overmix the cornbread batter. It’s okay if it’s a little lumpy as long as the dry ingredients are well incorporated.
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- If your leftover chili is thick, you can add a splash of broth or water before layering so it stays moist while baking.
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- For extra flavor, sprinkle a little more shredded cheese on top before baking.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 568
- Sugar: 3.4 g
- Sodium: 1350.3 mg
- Fat: 27.8 g
- Carbohydrates: 62.4 g
- Fiber: 8.1 g
- Protein: 19.6 g
- Cholesterol: 109.1 mg
Find it online: https://midwestfoodieblog.com/chili-and-cornbread-casserole/
